Crock Pot Creamy Potato and Sausage Chowder Recipe |
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Neil and I both love the idea of adding cream cheese to this chowder! It must make it so thick and creamy! We are writing out a shopping list of ingredients right now.
 Crock Pot Creamy Potato and Sausage Chowder Recipe Chicken Broth-- 3 14-15 oz cans 1 can (10 oz) cream of chicken soup 12 cups of peeled, diced potatoes 2 pounds of sausage (I use Johsonville Sausage, remove casing, chop up, fry, drain. I use one package of Hot sausage, and one package of regular sausage.) 1 8 oz package of Cream Cheese 3 tbsp. of corn starch 1 12 oz bag of frozen corn 1 tbsp. pepper salt to taste Place chicken broth, cream of chicken soup, potatoes in crock pot. Cook on high for 4 hours or low for 8 hours. During the LAST hour, add the cream cheese, (softened), sausage and corn, and Corn starch. MAKE sure to blend corn starch before adding to hot chowder or it will lump up. I mix 3 tbsp. cornstarch with 3 Tbsp. cold water, stir until dissolved and then add to chowder. Cook for additional hour, serve! It's a thick, creamy FILLING chowder! Notes This makes a FULL 5-6 qt. crockpot amount. It keeps for DAYS. We eat on it for 3-4 days in our family of 4. You can add broccoli, or cauliflower in place of potatoes if you are watching your carb/starch intake. You can also use Light or Fat free cream cheese and you can use low sodium chicken broth as well. This is the BEST chowder! Brittania T. (United States) |
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